Transfer chicken to plate, civer with foil, and let rest at least 5 minutes before serving.

Cooking Tips – To cook chicken breasts correctly, the first thing to consider is size. Be sure to select chicken breasts of equal size, so they will cook evenly. Flouring the chicken prior to sautéing will protect the meat from drying out and helps prevent it from sticking to skillet. Turning the heat down when browning the second side is crucial to prevent the pan from scorching while the chicken cooks through and will avoid a leathery, stringy exterior.

I served it with a wine sauce, made from a recipe also adapted from The Best 30-Minute Recipe.

Red Wine Pan Sauce

The Base of a pan sauce is the fond, or browned bits clinging to the bottom of the skillet after sautéing or searing meat, poultry or fish. Once the skillet protein is removed from the skillet, aromatics such asminced shallots can be sautéed, and then, in a process called deglazing, liquid – usually wine, stock, or both – is added to help dissolve the fond and make a flavorful sauce. The sauce is then simmered to concentrate flavors and chicken.

Whisk remaining 1/4 cup stock and cornstarch together until smooth, then whisk into sauce. Add any accumulated meat juices and continue to simmer, about 2 minutes.

Reduce heat to low and whisk in margarine, one piece at a time. Off heat, stir in thyme and season with salt and pepper to taste.

* Chicken Stock – Brodo di Gallina

Yield: 16 cups

Ingredients

1 small bunch (about 1/2 oz) Italian (flat-leaf) parsley

1/2 teaspoon black pepper

4 pound hen, cleaned and cut into four pieces

1 medium yellow onion

3 celery stalks

1 large carrot

4 bay leaves

12 black peppercorns

4 cloves

1 teaspoon salt

Directions

Place the celery and peppercorns on a piece of cheesecloth, then using kitchen string, tie the ends of the cheesecloth together to make a bag.

Place 16 cups water in a large pot. Add all other ingredients. Bring to a boil over medium high heat.

Reduce the heat to medium-low and simmer for 4 hours, skimming the surface occasionally to catch and discard the residue and foam. Add extra water to the broth, making sure the original level of broth is maintained throughout.

Drain the stock through a strainer discarding the vegetables and reserving the flesh for further use in other recipes.

The chicken stock can be refrigerated for up to 4 days or frozen up to 30 days.

Put the Swiss chard and the water in a medium pot. In a large nonstick frying pan, cook the facon until crisp. Drain on paper towels. Pour off and reserve all but 1 tbsp of the facon fat, which should stay in the pan.

Put the pan with the remaining facon fat on a moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, another 30 seconds. Add the mixture to the chard. Bring the water to a simmer, cover and cook over low heat until the chard is wilted and tender, about 5 minutes.

Meranwhile, heat 2 tbsp of the reserved facon fat in the frying pan over moderately low heat. Season the turkey cutlets with 1/4 tsp of the salt and the pepper. Cook until just done, 1 to 2 minutes per side. Remove the cutlets from the pan so as not overcook them.

Remove the chard from the heat. Stir in the parve sour cream and the remaining 1/2 teaspoon salt. Remove the chard from the pot with a slotted spoon, leaving the sauce. Divide the chard among four plates. Top each pile of chard with a turkey cutlet. Spoon some of the sauce over the top and sprinkle with the facon.

As someone who spent his childhood through mid-teens in Uruguay, the beef capital of the world, chicken was not a favorite growing up. After coming to the US, however, I finally discovered the delights of poultry; the following recipe – which my mother used to make – is more than worthy of being shared:

Put the flour in a bowl with salt and pepper to taste. Add the chicken and toss the flour to coat. Reserve any remaining flour.

Melt the margarine with the oil in a large flameproof casserole, add the chicken and cook, stirring, until the chicken is browned all over. Lift out with a slotted spoon, transfer to a plate and set aside.

Add the leek, scallions and garlic to the casserole and cook over medium heat, stirring for 2 minutes, until softened. Add the carrots and bell pepper and cook for 2 minutes, then stir in the remaining seasoned flour, the tomato paste, and turmeric. Pour in the wine and stock, bring to a boil, reduce the heat and cook over low heat, stirring, until thickened. Return the chicken to the pan, add the bay leaf, cover. then bake in the preheated oven for 30 minutes.

Meanwhile, sift the flour, baking powder, turmeric and salt into a mixing bowl. Rub in the margarine until the mixture resembles the breadcrumbs, then stir in enough of the soy milk to make a smooth dough. Transfer to a lightly floured board, knead lightly, then roll out to a thickness of about 1/2 inch. Cut out circles using a 2″ cookie cutter.

Remove the casserole from the oven, discard the bay leaf.Arrange the dough circles over the top, then return to the oven and bake for an additional 30 minutes, or until the cobbler topping has risen and is lightly golden.

[As I scoured the web to find delicious and hearty dishes to try, I came across a blog called Craving Haven. Though not a kosher blog – by any means – it has some really nice recipes that can be adapted or left as they are, therefore I will definitely be back again and again. Meanwhile, below is a recipe, I made last evening. CS]

In a preheated skillet, pour oil, then add garlic, onion. Cook until garlic is browned and onions, transparent. Add the chicken, cook covered until chicken are cooked. Season with bay seasoning. Cook for 2 minutes more.

Add water, bring to a boil. Add potatoes, and cook until fork tender.

Add the marinara sauce. Simmer for 10 minutes. Season with salt and pepper. Add the green peas. Cook for 10 minutes more or until the chicken are cooked through.

De-glaze the pan with 1/2 of the red wine and cook for 2 minutes more. Add the tomatoes and their juice, stir to combine. Bring to a simmer and cook low, stirring occasionally for at least two hours, depending on the water content of the tomatoes.

The sauce should be thick with much of the water evaporated to concentrate the flavor. Add salt and pepper to taste.

In a separate skillet, heat remaining oil, add and cook the ground turkey, and cook until brown. Season with salt and pepper and 1/2 tsp of old bay. Cook thoroughly. Mix with marinara sauce and simmer low for an hour. Serve together with your favorite pasta or meat.

Having tasted Jack’s Gourmet award winning delicious new product – Facon – at last week’s Kosherfest 2012, I just had to find a way of incorporating it into a dish and last evening I did just that!

Chicken, Potato and Facon Soup

Serves 4

Ingredients

1 tablespoon margarine

2 garlic cloves, chopped

1 onion, sliced

9 ounces, Jack’s Gourmet Facon , chopped

2 large leeks, sliced

2 tablespoons all-purpose flour

4 cups chicken stock

1 pound 12 ounces potatoes, chopped

7 ounces skinless breast, chopped

1 1/4 teaspoon cornstarch dissolved in water (for thickening the soup and making it creamy)

salt and pepper to taste

cooked facon and sprigs of fresh parsley to garnish

Directions

Melt the margarine in a large pan over medium heat. Add the garlic, the onion and cook stirring for 3 minutes, until slightly softened. Add the chopped bacon and leeks and cook for another 3 minutes while stirring.

In a bowl mix the flour with enough stock to make a smooth paste and stir mixture into the pan. Cook, stirring, for 2 minutes. Pour in the remaining stock; add the potatoes and chicken. Season with salt and pepper. Bring to a boil and lower the heat, simmer for 2o minutes or until the chicken and potatoes are tender and cooked through.

Stir in the dissolved cornstarch and cook for another 2 minutes. Remove from heat and ladle into serving bowls. Garnish with the cooked facon and parsley and serve immediately.

Enjoy, gentle reader, enjoy! I certainly did; in fact, this is about to become one of my favorite winter soups.

CS is making a Roast Turkey with Maple-Mustard Glaze from Susie Fishbein‘s – just published – Kosher by Design – Cooking Coach (page 152). Since we will be eating at his place I can take it easy for a change, nevertheless I thought I’d share a favorite, easy recipe, I’ve made many a time over the years:

Roast Turkey

Photo by Chani U.

Serves 10
Total cooking time 3 hours and 40 minutes

Ingredients

1 small onion, halved

13 pounds oven ready turkey, giblets removed and cavity wiped clean

2 1/2 tablespoons margarine, softened

3 sprigs fresh thyme, chopped

salt and pepper to taste

Directions

Place the onion in the turkey’s body cavity with salt and pepper. Tie the turkey legs with string at the top of the drumsticks.

Place bird in a large roasting pound, rub all over with the softened margarine and season the outside of the turkey with your choice of spices and seasoning. Add the vegetable oil to the pan

Cover the prepared bird loosely with foil and roast in a preheated 375 F. oven, basting periodically. Remove the foil for at least 40 minutes to allow the turkey to brown and scatter the chopped thyme over it. Check the turkey is cooked by inserting a skewer or fork into one of the legs. If the juices come out clear, the bird is ready.

Transfer the turkey to a a large dish, cover with clean foil and let it rest for about 20 minutes before carving.

Arrange the turkey on a warmed serving platter and serve with your choice of vegetables.

Grilled Chicken Breasts with Grapefruit Glaze

Simply prepared yet special, those chicken breasts are grilled and basted with
a bitter, tart, and sweet glaze.

Prep Time 5 minutes Cook Time 20 minutes Serves 4

Ingredients

2 cloves garlic, minced

1 teaspoon grapefruit zest (from about 1/2 grapefruit)

1/2 cup grapefruit juice (from 1 grapefruit)

1 tablespoon cooking oil

2 tablespoons honey

1/2 teaspoon salt

1/4 teaspoon fresh-ground black pepper

4 bone-in chicken breasts (about 2 1/4 pounds in all)

Directions

Light the grill. In a small bowl, combine the garlic. grapefruit zest, grapefruit juice, oil, honey, salt, and pepper.

Grill the chicken breasts over moderately high heat, brushing frequently with the glaze, for 8 minutes. Turn and cook, brushing with more glaze, until the chicken is just done, 10 to 12 minutes longer. Remove.

In a small stainless steel saucepan, bring the remaining glaze to a boil. Boil for about 1 minute, remove from the heat, and pour over the grilled chicken.

–OoOX0XOoO–

MENU SUGGESTIONS

Since the chicken breasts don’t have a l;ot of sauce, serve a juicy vegetable such as grilled or sauteed summer squash or zucchini alongside.

VARIATION

Grilled Chicken Breasts with Citrus Glaze

Use a combination of citrus juices, such as orange, lemon, or lime instead of all or part of the grapefruit juice.

–OoOX0XOoO––OoOX0XOoO––OoOX0XOoO–

WINE RECOMMENDATION

The crisp acidity, effervescence and moderate alcohol level of a brut Champagne from France or a sparkling wine from California will be perfect with the smoky taste of the chicken and with the high acidity of the grapefruit juice.

As we scoured cookbooks and the web for some great grilling recipes for the 4th of July, this one – from Prime Time – The Lobel’s Guide to Grilled Meat by Evan, Leon, Stanley and Mark Lobel – called our attention. It promises to be different and delicious, therefore we felt compelled to adapt it for the kosher cook:

Grilled Chicken Breast and Apple Rings with Maple Syrup Marinade

Serves 6

Ingredients

6 bone-in chicken breast halves

1 1/2 cups maple syrup marinade *

Vegetable oil cooking spray

3 large firm apples, such as Cortland or Granny Smith, cored, peeled and cut into 1″ thick rings

Canola oil for brushing

Directions

Put the chicken breasts in a shallow glass or ceramic dish. Pour 1 1/2 cups maple syrup marinadeover the chicken, turning to coat. Cover and refrigerate for at least 4 hours and as long as 24 hours. Refrigerate the remaining 1/4 cup of marinade.

Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot.

Put the apple rings on a plate or baking sheet and brush on both sides with the remaining 1/4 cup marinade. Set aside at room temperature to marinade while grilling the chicken.

Lift the chicken from the marinade, reserving the marinade. Grill the chicken breasts skin side down, for 25 to 30 minutes, turning with tongs frequently and brushing several times with any remaining marinade during the first 10 minutes of cooking. During the last 10 minutes of grilling, place the apple rings on the outer edge of the grill. Brush with some oil and grill for about 5 minutes. Turn, brush with some more oil and grill for about 5 minutes longer, or until lightly browned on both sides and tender.

The chicken is done when the juices run clear when the thickest sections are pierced with a fork, or when an instant-read thermometer (don’t touch the bone) inserted into the thickest part of the breast registers 170 F. Serve immediately with the apple slices.

*Maple Syrup Marinade

Makes about 1 1/2 cups

Real maple syrup gives this fruity marinade just the right sweetness it needs to enhance chicken.

Ingredients

1 cup beer

1/2 cup cider vinegar

3 tablespoons real maple syrup

2 tablespoons prepared commercial horseradish

2 teaspoons soy sauce

Directions

Whisk together all the ingredients in a glass or ceramic bowl until blended. Adjust the seasoning with pepper. Use according to the recipe, or cover and refrigerate for as long as 2 days.

[Our dear friend Geila Hocherman, author of Kosher Revolution, has graciously agreed to share some of her recipes for a feast celebrating another revolution... Editor]

On May 5, 1862, France (considered the best army of the time) fought against a ragtag, poorly supplied, vastly outnumbered, hardly trained, Mexican army and lost the battle at Puebla de Los Angeles. In a pure military sense there are some parallels to our own victory against the mighty Greeks of the Seleucid period.

Since kosher transcends the boundaries of a distinctive national cuisine, why not try some of these great dishes this very Shabbat, Cinco de Mayo?

Ceviche with Avocado and Tortilla Chips

Serves 6

Photo by: Antonis Achilleous, Kosher Revolution on page 37

Here’s a confession: I never serve gefilte fish. That favorite has been replaced on my table by this more exciting dish, which will do wonders for your menu as a starter or light main. Tangy with fresh lime, the ceviche also pairs buttery avocado and crunchy chips, a terrific textural play. And the dish almost makes itself, a big plus when you’ve got other cooking to do.

In a medium non-porous bowl, combine the fish, tomato, spring onions, coriander and mango, if using.

In a separate small bowl or large measuring jug, combine the garlic, jalapeño, oil, lime juice and salt, and stir to blend. Pour the mixture over the fish and toss gently. Cover and refrigerate for at least 3 hours.

Strain the ceviche.To serve, arrange a few avocado slices on a plate, mound some strained ceviche in the middle and garnish with tortilla chips and serve.

Geila’s Tip

To dismantle an avocado for slicing, first cut it lengthways and gently twist the halves apart. Embed the stone on the blade-heel of a large knife, twist and lift to remove the stone. Peel the avocado, then slice the flesh as required. I’ve found that jalapeños with a brown line or veins on the outside are hotter than those without.

—OooO—

Tomatillo pepita mole with chicken

Serves 6

Ingredients

1 cup peeled pumpkin seeds

½ teaspoon cumin

½ teaspoon savory-optional

½ teaspoon coriander seed

½ teaspoon oregano- Mexican if you can find it

1 ½ tablespoon olive oil

4 small tomatillos halved

½ large onion rough chop

3 cloves garlic

1 jalapeno pepper diced- or more if you like heat

1 ½ cups chicken broth

½ cup cilantro leaves

½ cup parsley leaves

1 ½ teaspoons salt

2 lbs boneless, skinless, thin cut chicken breasts

tofu sour cream optional

Directions

In a large sauté pan toast the cumin, savory, coriander seed, oregano, and the pepitas, (pumpkin seeds), until fragrant. Remove to bowl of food processor and pulse until finely ground.

In the same skillet heat the oil and add the onion, jalapeno, garlic, and tomatillos. Sprinkle with salt and sauté until soft and beginning to brown, about 8 minutes.

Add this mixture to the ground spices and pepitas along with the parsley, cilantro, and chicken broth and process until smooth. Put back in sauté pan and simmer over very low heat for 10 minutes.

Place the chicken into a large casserole or roasting pan. Cover with ¾ of the sauce and bake at 325 for 20 minutes.